Food does crazy things to me! I don’t think food is just food. Food is something that gives me a chance to experience the world right at my own table. I’ve done a little traveling in my lifetime, and one of the most intriguing countries I’ve visited is Russia. I’ve been there three times with the first being in the late 1980s when the real changes associated with capitalism had not taken hold entire.
Every country has, of course, their foods, and, to me, this is one of the best things about traveling–I get to experience the cultural aspects of what different ethnicities eat. There are so many varieties of kale, and this ‘Red Russian’ Kale is one that lets me escape to the Red Square in Moscow or to a peasant Russian farm. Incredible nutritious, Red Russian Kale is, like all kales, exceptionally versatile. Kale also was a staple of European diets for hundreds of years. It’s definitely a mainstay in my family’s diet!
What you need:
¼ cup bacon drippings
4 tbl olive oil
1 tbl minced garlic
3 tbl minced onion
6-8 cups chopped kale
1 tsp gyro seasoning
½ tsp sea salt
½ tsp fresh ground pepper
1 can partially drained cannellini beans
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
What you do:
In a large sauté pan over medium heat, combine bacon drippings and olive oil. Heat slightly then add garlic and onions and sauté about 2-3 minutes. Add chopped kale and with tongs, toss and coat with oils. Reduce heat to low and cook about 20 minutes tossing occasionally. Add salt, pepper and cannellini beans and mix. Cover and let simmer.
Meanwhile, sauté shrimp in another skillet. Melt butter over medium heat. Add shrimp, sprinkle on cumin and toss/cook on each side about 2 minutes each. Increase heat slightly and add wine cooking about 3-5 minutes. Blend in parsley. Scoop shrimp into kale mixture and blend. Let simmer about 7-10 minutes on very low heat. Serve immediately.
©Alice D’Antoni Phillips Ally’s Kitchen